Minestrone with Olive, Garlic and Cheese Bread

Keep warm in the cold weather with this hearty soup!

Serves 6

Prep

30M

Cook

22M

Total

52M

Herb paste is available in the refrigerated vegetable section of major supermarkets. Bean mix can be replaced with chickpeas or kidney beans. Soup can be made up to four days ahead. Keep, covered, in the fridge.

Ingredients

2 tblsps olive oil

2 leeks, trimmed, washed, sliced (white part only)

100g sliced pancetta, finely chopped

2 tblsps tomato paste

1 tblsp Italian herbs stir-in paste

2 litres (8 cups) chicken stock

500g Desiree potatoes, peeled, cut into

1 1⁄2cm pieces

410g can crushed tomatoes

400g can four bean mix, drained, rinsed

1 medium zucchini (200g), trimmed, coarsely shredded

Cracked black pepper, to taste

OLIVE, GARLIC AND CHEESE BREAD

520g loaf kalamata olive sourdough

75g butter, chopped, at, room temperature

1 clove garlic, crushed

1 1⁄2 cups grated pizza cheese

Method

Heat oil in a stockpot over a medium to high heat. Add the leeks and pancetta. Cook, stirring occasionally, for about 5 minutes, or until soft. Stir in pastes.

2 Add chicken stock, potatoes, tomatoes and bean mix. Bring to a boil. Gently boil, uncovered, for about 20 minutes, or until potatoes are tender. Stir in the zucchini. Gently boil for a further 2 minutes. Season with pepper and remove from the heat.

3 Meanwhile, to make bread, cut crossways into 1 1⁄2cm-thick slices, about three-quarters of the way through. Spread combined butter and garlic over cut-sides. Push cheese in between slices. Place on oven tray lined with baking paper.

4 Cook in a moderate oven (180C) for about 20 minutes, or until bread is crisp.

5 Serve minestrone with bread.

Peta Dent

Kim Meredith